Chicken Soup from Scratch

Chicken soup

Ingredients (Serves 6 – 8)

For the chicken stock

Chicken (bone-in) – 1/2 kg, cut into medium pieces

Onion – 2 small, roughly chopped

Garlic – 8 – 10 cloves, sliced

Celery –  2 sticks, cut into pieces

Carrot – 1 large, cut into pieces

Whole spices – Cardamom – 2,  bay leaf – 1, cloves – 3 – 4, whole pepper corns – 1 tsp, cinnamon stick – 1/2 inch

Dried red chilies – 2 – 3

Salt – As required

Water – 3 – 4 cups


Combine all the above ingredients in a soup pot or any large vessel. Cook for about 45 minutes. Switch off. Strain and set the chicken stock aside. Take out the chicken pieces, remove the bones and shred into small pieces using a fork or your fingers.

For the chicken soup


Butter / olive oil – 1 – 1.5 tbsp

Onion – 1/2 cup, chopped

Garlic – 3 – 4, chopped

Crushed chilly flakes – 1/2 tsp

Celery – 1/4 cup, chopped

Carrot – 1/4 cup, chopped

Mushroom – 1/2 – 3/4 cup, chopped

Pasta – 1/4 cup (ditalini or any tiny pasta)

Salt and pepper – 1 – 2 pinches or to taste


Heat butter in a pot at medium heat. Add onion, garlic and cook for a minute. Add crushed chilly flakes, celery, carrot, mushroom and little salt. Saute for 3 – 4 minutes. Add the prepared chicken stock and bring to a boil. Next add shredded chicken and pasta. Cook for 10 – 12 minutes until the pasta is completely done and the soup is slightly thick (add more water if required). Taste-check for salt. Yummy chicken soup is ready to serve. Sprinkle fresh ground pepper, chopped fresh parsley (optional) and serve immmediately.

Chicken soup from scratch

Maya Akhil

Wife, Mother, Blogger and above all, an ardent lover of good food. I cook, serve, and eat with almost the same passion. The divine aroma that fills the kitchen when I cook or bake is simply what keeps me going!

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